This Brit-Indian Chef and author of many books used by universities of HM, was told early on in life that he could never become a big chef since he was left handed. Half a dozen years later, Bobby Kapoor was walking out of Oberoi school of management and working with the likes of Oberois, Marriotts and Kempinskis across continents, integrating his food science with their styles. Little wonder that in a short span, two of the worlds leading hotels had asked him to join them, which he claims was both super-challenging as well adrenaline-raising.
So the next logical step was to play solo. Bobby decided to venture on his own in the Middle East, primarily because he wanted to marry the ‘science of food’ to the ‘art of food’. Lets just say he is pretty ‘deconstructive’ – challenging, and bettering world accepted recipes and cooking norms to give it the BK signature style.
Bobby’s culinary escapades are creating storms in the Middle East, and with his current catering company appropriately named as AROMA, a person can safely expect one thing – the unexpected ! Whoever said this about Bobby was so right. ‘Surprise’ is your middle name.’
But this little note on BK (as some people like to call him) would be incomplete without a mention of his command over the genre of spices. Bobby has worked extensively and passionately creating powerful spice combinations which have been used by the world’s largest food brands and food chains to spice their food and give it that inimitable taste. I guess just like Bobby has reasons to thank these fast food and gourmet brands, they have more to thank him for making their foods irresistible and simply addictive.
17 grand-daddy concepts and over a dozen LTOs down Bobby is still raring to go. Wanting to play with food, and create unexplored themes which can chart success stories for theme-restaurants and food-style-chains.
We receive rave reviews for our..
Chef's selection of sashimi
Spicy Giant prawn
Thin Crust Pizza
